Microwave Picnic Pate Recipe
Summary
Ingredients
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter | 1 Tablespoon | |
| Ground pork | 1/2 Pound | |
| Ground veal | 1/2 Pound | |
| 1/4 lb baby beef liver, finely diced | ||
| Coarsely chopped | 1/2 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| 1 tsp coarsely ground pepper | ||
| Salt | 3/4 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Bacon Slices | 6 | |
| Bay leaves | 3 | |
Directions
In large bowl, microwave onion, garlic and butter at High for 3 minutes or until softened, stirring once. Add pork, veal, liver, ham, egg, pepper, salt, allspice and thyme; mix well.
Line bottom and sides of 4- or 6-cup (1 or 1.5 L) ring mould with bacon, letting ends hang over side of pan. (Alternatively, use 9-inch/23 cm pie plate with inverted custard cup in centre.) Tuck bay leaves under bacon. Pack meat mixture evenly into mould; fold ends of bacon over meat mixture.
Cover with vented plastic wrap and microwave at High for 5 minutes, rotating once. Microwave at Medium-High (70%) for 4 minutes or until thermometer or meat probe inserted in several places registers 170°F (75°C) and juices are no longer pink, rotating once. Let stand for 5 minutes. Pour off and reserve juices; let pate and juices cool. Remove congealed fat on juices; refrigerate juices.
Cover and refrigerate pate for 12 hours. To serve, invert onto serving plate; remove bay leaves. Brush pate with reserved juices; cut into 1/2-inch (1 cm) thick slices. (Pate can be refrigerated for up to 4 days.)
Line bottom and sides of 4- or 6-cup (1 or 1.5 L) ring mould with bacon, letting ends hang over side of pan. (Alternatively, use 9-inch/23 cm pie plate with inverted custard cup in centre.) Tuck bay leaves under bacon. Pack meat mixture evenly into mould; fold ends of bacon over meat mixture.
Cover with vented plastic wrap and microwave at High for 5 minutes, rotating once. Microwave at Medium-High (70%) for 4 minutes or until thermometer or meat probe inserted in several places registers 170°F (75°C) and juices are no longer pink, rotating once. Let stand for 5 minutes. Pour off and reserve juices; let pate and juices cool. Remove congealed fat on juices; refrigerate juices.
Cover and refrigerate pate for 12 hours. To serve, invert onto serving plate; remove bay leaves. Brush pate with reserved juices; cut into 1/2-inch (1 cm) thick slices. (Pate can be refrigerated for up to 4 days.)
Chef
